Current Nutrition & Food Science最新文献_第5页

A Review of Functional Values of Melon Seeds 甜瓜种子功能价值研究进展

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Current Nutrition & Food Science Pub Date : 2022-02-01 DOI: 10.2174/1573401318666220201113532

Akash Kumar, Aarzoo Jangra, Jhilam Pramanik

引用次数: 1

Differential Effects of Processing Methods on Antioxidant Activity of Red and Cream Bambara Groundnut Seeds 加工方法对红色和奶油色班黄花生种子抗氧化活性的差异影响

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Current Nutrition & Food Science Pub Date : 2022-01-31 DOI: 10.2174/1573401318666220131103007

Dutsadee Chinnapun

{"title":"Differential Effects of Processing Methods on Antioxidant Activity of Red and Cream Bambara Groundnut Seeds","authors":"Dutsadee Chinnapun","doi":"10.2174/1573401318666220131103007","DOIUrl":"https://doi.org/10.2174/1573401318666220131103007","url":null,"abstract":"\u0000\u0000Background: The red and cream bambara groundnuts (Vigna subterranea (L.) Verdc.) are generally grown in Thailand. Bambara groundnut seeds must be cooked before consumption. However, the differential effects of processing methods on antioxidant activity of red and cream bambara groundnut seeds remain unknown\u0000\u0000\u0000\u0000Objective: This study aimed to investigate the antioxidant activity affected by steaming, boiling, and dry heating processes of red and cream bambara groundnut seeds.\u0000\u0000\u0000\u0000Methods: Red and cream bambara groundnut seeds were treated with steaming, boiling, and dry heating processes and the antioxidant compounds, superoxide anion radical scavenging activity (SOSA) and hydroxyl radical scavenging activity were evaluated.\u0000\u0000\u0000\u0000Results: Compared to the raw sample of red bambara groundnut seeds, all processing methods decreased total phenolic and tannin content. Only the steaming process caused a significant reduction in total flavonoid content. All processing methods increased the SOSA in the sample of red bambara groundnut seeds. Of them, boiling process produced the highest SOSA. However, only the steaming process caused an increase in hydroxyl radical scavenging activity of red bambara groundnut seed samples. For cream bambara groundnut seeds, only the dry heating process significantly reduced total phenolic, tannin, and flavonoid content compared to the raw sample. All processing methods decreased the SOSA in the sample of cream bambara groundnut seeds. Only the steaming process caused a significant increase in hydroxyl radical scavenging activity.\u0000\u0000\u0000\u0000Conclusion: All processes caused an increase in SOSA in red bambara groundnut seeds but caused the loss of SOSA in cream bambara groundnut seeds. Processing by steaming was more effective than the raw, boiling and dry heating for hydroxyl radical scavenging activity in both red and cream bambara groundnut seeds.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.9,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47727335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sources, Properties and Pharmacological Effects of Quercetin 槲皮素的来源、性质及药理作用

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Current Nutrition & Food Science Pub Date : 2022-01-27 DOI: 10.2174/1573401318666220127140859

Ankit, R. Malviya, Akanksha Sharma

引用次数: 2

Vital Bioactive Compounds Present in Punica granatum Peel and Its Functional Effects on Human Health 石榴皮中重要生物活性成分及其对人体健康的作用

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Current Nutrition & Food Science Pub Date : 2022-01-17 DOI: 10.2174/1573401318666220117150459

Uroosa Noor, Shashi Soni, E. Gupta

{"title":"Vital Bioactive Compounds Present in Punica granatum Peel and Its Functional Effects on Human Health","authors":"Uroosa Noor, Shashi Soni, E. Gupta","doi":"10.2174/1573401318666220117150459","DOIUrl":"https://doi.org/10.2174/1573401318666220117150459","url":null,"abstract":"\u0000\u0000Inclination of the world towards natural and super foods have intended the researchers and nutritionist to develop foods that are highly nutritious, feasible, eco-friendly as well as can act as an immuno-booster. Massive amounts of agro-industrial waste generation throughout the world have drawn attention for its utilization and transformation from waste to wealth. A healthy Indian diet includes food from all food groups in which one-fourth part of diet is covered by fruits and vegetables. Pomegranate (Punica granatum) and its various parts are one amongst the most familiar fruit for its therapeutic applications and wonderful flavor since traditional times. Million tons of pomegranate peels are produced per annum around the world and is a considerable source of phytochemicals, vitamins, minerals, and numerous bioactive compounds like phenolics, flavonoids, anthocyanins, flavonols, flavones etc. Consequently, providing many health benefits like cardio-protective, nephro-protective, hepato-protective, anticancer, antimutagenic, antidiabetic, antimicrobial, anti-inflammatory, antioxidative and many other chronic diseases. Its safety and efficacy for consumption had been proved by the incorporation in food products and industrial applications. The main aim of this chapter is to focus on the presence of vital bioactive compounds in pomegranate peel and their functional benefits on human health.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.9,"publicationDate":"2022-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44476555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bibliometric Analysis of Highly Cited Articles on Organic Food Products 有机食品高被引文章的文献计量分析

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Current Nutrition & Food Science Pub Date : 2022-01-17 DOI: 10.2174/1573401318666220117115516

Poonam Painuly, Prachi Pachaury

{"title":"Bibliometric Analysis of Highly Cited Articles on Organic Food Products","authors":"Poonam Painuly, Prachi Pachaury","doi":"10.2174/1573401318666220117115516","DOIUrl":"https://doi.org/10.2174/1573401318666220117115516","url":null,"abstract":"\u0000\u0000The purpose of the present study is to map and address renowned authors, scientific annual production, collaboration indices, impact factors, and keyword and count objects towards the area of organic food products.\u0000\u0000\u0000\u0000The current analysis examined 140 research articles published in Science Citation Index (SCI) and Social Science Citation Index (SSCI) databases from 2002 to 2021. Additionally, the study conducted a bibliometric review on small but promising literature from the Web of Science database and included only highly cited articles.\u0000\u0000\u0000\u0000This study investigated that India has secured a position in the world for single country production and multiple country production. Besides this, the publication trend of organic food products showed enormous growth in recent times. This study also identified that “H” indexed authors such as Gracia A, DE Magistrist, and Albrecht SE showed their interest in organic food products and published many articles in this domain.\u0000\u0000\u0000\u0000For further research in relationship with different aspects of organic food products such as having proper knowledge and communication of organic food, it defines a preposition for future insight of the topic. Similarly, focuses upon the choice experiment of the consumers towards this domain and also uncovers the preposition in relation to organic food products for future research. The result also highlights the level of publication and scientific production of organic food products which has increased from 2002- 2021.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.9,"publicationDate":"2022-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44662100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

A Comprehensive Review on Therapeutic Potentials of Natural Cyclic Peptides 天然环肽的治疗潜力综述

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Current Nutrition & Food Science Pub Date : 2022-01-14 DOI: 10.2174/1573401318666220114153509

Renu Saharan, Suresh Kumar, S. Khokra, Sunil Singh, A. Tiwari, V. Tiwari, B. Sahoo, Manish Kumar

{"title":"A Comprehensive Review on Therapeutic Potentials of Natural Cyclic Peptides","authors":"Renu Saharan, Suresh Kumar, S. Khokra, Sunil Singh, A. Tiwari, V. Tiwari, B. Sahoo, Manish Kumar","doi":"10.2174/1573401318666220114153509","DOIUrl":"https://doi.org/10.2174/1573401318666220114153509","url":null,"abstract":"\u0000\u0000Cyclic peptides have emerged as a promising class of organic compounds that possess polypeptide chains with a cyclic ring structure. There is a circular sequence of bonds in which the ring structure is formed via linkage between one end of the peptide bond and the other end with an amide bond or any other chemically stable bonds like ether, thioether, lactone, and disulfide. Generally, the cyclic peptides are isolated from natural resources like invertebrate animals, micro-organisms of marine habitats, and higher plants. These cyclic peptides possess unique structures with diverse pharmacological activities. Now a day, cyclic peptides possess superior therapeutic value due to several reasons such as greater resistance to enzymatic degradation (in vivo) and higher bio-availability. Some of these cyclic peptides are rich in leucine, proline while some have other amino acids as their major constituents. Numerous novel cyclic peptides isolated from natural sources are successfully developed as bioactive products. Recently, cyclic peptides derived from natural resources have attracted attention for exploring their numerous beneficial effects. Moreover, it is reported that natural cyclic peptides exhibit various therapeutic activities like an anthelmintic, ACE inhibitor, anti-tumor, microtubule inhibitor, anti-fungal, anti-malarial, and platelet aggregation inhibiting activity. In this review, various cyclic peptides are reported with structures and biological activities that are isolated from various natural sources. The natural cyclic peptides possess a wide spectrum of biological activities and can become a drug of the future for replacing the existing drugs which develop resistance\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.9,"publicationDate":"2022-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47025909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Benefits of coffee consumption for human health: an overview 喝咖啡对人体健康的好处:综述

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Current Nutrition & Food Science Pub Date : 2022-01-11 DOI: 10.2174/1573401318666220111151531

Jéssica Petrine Castro Pereira, F. A. C. Pereira, C. Pimenta

{"title":"Benefits of coffee consumption for human health: an overview","authors":"Jéssica Petrine Castro Pereira, F. A. C. Pereira, C. Pimenta","doi":"10.2174/1573401318666220111151531","DOIUrl":"https://doi.org/10.2174/1573401318666220111151531","url":null,"abstract":"\u0000\u0000Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties.\u0000\u0000\u0000\u0000Based on published articles, the aims of this review are i) study the association between\u0000coffee consumption and benefits to human health; ii) the effects of coffee consumption on\u0000some pathologies; and iii) provide a description of coffee’s bioactive compounds.\u0000\u0000\u0000\u0000Coffee presents bioactive compounds, which include phenolic compounds, especially chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and\u0000kahweol. These compounds are related to the beneficial effects for human health, including\u0000high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of\u0000type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related to coffee’s beneficial effects.\u0000\u0000\u0000\u0000The present review clarified that the benefits of moderate coffee consumption\u0000outweigh the associated risks.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.9,"publicationDate":"2022-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44798800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Review on Acrylamide: A Hidden Hazard in Fried Carbohydrate-Rich Food 丙烯酰胺：油炸富含碳水化合物食品中的隐患

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Current Nutrition & Food Science Pub Date : 2022-01-04 DOI: 10.2174/1573401318666220104124753

Aditya Manivannan Iyer, Vedika Dadlani, H. Pawar

引用次数: 0

Protecting Superfood Olive Crop from Pests and Pathogen Using Image Processing Techniques: A Review 利用图像处理技术保护超级食品橄榄作物免受害虫和病原体的侵害

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Current Nutrition & Food Science Pub Date : 2021-12-27 DOI: 10.2174/1573401318666211227103001

S. Sisodiya, A. Sinha, M. Debnath, R. Shekhawat, Surinder Singh Skehkawat

{"title":"Protecting Superfood Olive Crop from Pests and Pathogen Using Image Processing Techniques: A Review","authors":"S. Sisodiya, A. Sinha, M. Debnath, R. Shekhawat, Surinder Singh Skehkawat","doi":"10.2174/1573401318666211227103001","DOIUrl":"https://doi.org/10.2174/1573401318666211227103001","url":null,"abstract":"\u0000\u0000Olive (Oleo europaea L.) cultivars are widely cultivated all over the world. But it is often attacked by pests and pathogens. This deteriorates the quality of the crop leading to less yield of olive oil. Image processing techniques can be used to classify the different pathogens causing similar disease symptoms on olive leaves\u0000\u0000\u0000\u0000With the rapid increase in the availability of data in the field of nutrigenomics, the olive has established itself as a superfood and a potential source of therapeutics. The objective of this review is to emphasize the early detection and classification of the disease using image processing techniques\u0000\u0000\u0000\u0000A systematic literature search using keywords, Olive oil, pest and pathogen of olives, metabolic profiling were done on PubMed, ScienceDirect and Google Scholar.\u0000\u0000\u0000\u0000Disease infection often led to huge losses and poor quality of olive oil yield. Early understanding of disease infestations can safeguard the olive plant and the olive oil yield\u0000\u0000\u0000\u0000Disease infection often led to huge losses and poor quality of olive oil yield. Early understanding of disease infestations can safeguard the olive plant and the olive oil yield\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.9,"publicationDate":"2021-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42585783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Comprehensive Review: Miracle Tree Moringa oleifera Lam 综合综述:神奇树辣木

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Current Nutrition & Food Science Pub Date : 2021-12-21 DOI: 10.2174/1573401318666211221115735

Patel Shivangini, Kaushal Mona, P. Nisha

{"title":"Comprehensive Review: Miracle Tree Moringa oleifera Lam","authors":"Patel Shivangini, Kaushal Mona, P. Nisha","doi":"10.2174/1573401318666211221115735","DOIUrl":"https://doi.org/10.2174/1573401318666211221115735","url":null,"abstract":"\u0000\u0000From ancient times, humans have depended on plants as a source of medicines. The interest in plants is as old as mankind itself. For novel agents to heal various disorders and improve health, the plant kingdom represents a rich store of folk traditional medicines and organic compounds. Various plants with medicinal properties are used as traditional medicines; M. oleifera Lam. (family Moringaceae) is one of them. M. oleifera Lam. drumstick tree is a tropical species known by various regional names as kelor, saguna, sahjan, sajiwan, sajna, Subhanjana, and suragavo. M. oleifera occurs naturally and is also cultivated throughout India. It is a small to medium-sized tree known as an admirable source of nutrition and a natural energy booster. Primary and secondary metabolites such as minerals, protein, vitamins, and various phenolic compounds are present in different parts of the plant. Most parts of this plant (bark, flowers, fruits, leaves, pods, roots, and seeds) show various pharmacological activities such as analgesic, anti-atherogenic, anti-cancer, antidiabetic, anti-fertility, anti-inflammatory, anti-microbial, anti-oxidative, anti-pyretic, etc. M. oleifera has the potential to improve nutrition and to reduce malnutrition, especially among infants and nursing mothers as well as boost food security in developing countries. \u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.9,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44798959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0